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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

CULINARY TRENDS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS329 CULINARY TRENDS 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Current and Trend Concepts Lecture, Discussion
2 Literature research Gastronomy Tourism, Living Cuisine and Fusion Cuisine Lecture, Discussion
3 Literature research French cuisine and the Nouvelle Cuisine Movement and Avant-Garde Cuisine Lecture, Discussion
4 Literature research Fast Food and Slow Food Movements Lecture, Discussion
5 Literature research Molecular Kitchen and NbN Kitchen Lecture, Discussion
6 Literature research Neurogastronomy Lecture, Discussion
7 Literature research Vegan and Vegetarian Cuisine Lecture, Discussion
8 - MID-TERM EXAM -
9 Literature research Raw Food and Functional Foods Lecture, Discussion
10 Literature research Street Food Lecture, Discussion
11 Literature research Halal Foods Lecture, Discussion
12 Literature research Edible Flowers and Insects - Black Foods Lecture, Discussion
13 Literature research Themed Restaurants Lecture, Discussion
14 Literature research Green Cuisine, Vertical Farming, Permaculture and ecological foods Lecture, Discussion
15 Literature research Technological Innovations in Gastronomy, Geographical Indication, Gastronomy Routes and Museums Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -